- 1 large onion, finely chopped
- 1 garlic clove, minced
- Butter
- Oil
- 1 1/2 pounds [680 mL] lean ground pork or ground veal [or a mixture of both]
- Salt and pepper, to taste
- 1 can chicken gumbo soup concentrate [do not add water]
- 1 tablespoon [15 mL] prepared mustard
- 1 tablespoon [15 mL] Worcestershire sauce
- 2 tablespoons [30 mL] chili sauce
- Salad rolls
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- Brown together onion and garlic into a mixture of hot butter and oil.
- Add and cook ground pork and/or ground veal; sprinkle with salt and pepper.
- Mix in chicken gumbo soup concentrate, mustard, Worcestershire sauce and chili sauce.
- Simmer for 15 to 20 minutes, stirring from time to time, so mixture does not stick to the bottom of the pan.
- Refrigerate before stuffing salad rolls.
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